Chef Paul Brennan started his career at 13 years old washing dishes in North Bay and has quickly worked his way up the ranks of the culinary world. After stops in Toronto and Alberta, Chef Paul found himself in the kitchen at Absinthe Cafe where he learned charcuterie, bread-making and molecular cuisine. His next stop was at the National Gallery under the tutelage of Chef John Leung where he was promoted to Sous Chef. When Chef Leung purchased Steak, Paul joined the team. Chef Paul has been the driving force of the kitchen and is now the Executive Chef. At home on the grill cooking 50 steaks or concocting creative dishes, Chef Paul is constantly trying to create the best culinary experience for his guests.